Katmer, made by kneading thinly rolled dough with butter and filling it with clotted cream and pistachios, is a special pastry dessert loved at Gaziantep's breakfast and afternoon tables. It's cooked on a griddle and served hot.
Knead the flour, water and salt into a smooth dough; cover and let rest for 20 minutes.
On the counter, stretch the dough into a thin sheet using melted butter on your hands; be careful not to tear it.
Spread kaymak and pistachio over half of the stretched dough, fold the other half over it and press the edges to seal.
Cook over medium heat on a preheated griddle or wide pan until golden brown on both sides. Note: if the griddle is too hot, the outside can burn before the inside cooks, turn over medium heat.
Important: Grease your hands generously with butter while rolling out the dough so it can be rolled thin without tearing; kaymak can leak out through any torn spots. Note: If the griddle is too hot, the outside can burn before the inside cooks through — cook over medium heat. Allergen: contains wheat (gluten), dairy, and pistachios (nuts).
Slice the katmer while it's hot and serve right away; once it cools, the dough hardens and the kaymak loses its consistency.
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